Passionate okra lovers crave this bright green, heat-loving
vegetable, whether fried, grilled, steamed, roasted, boiled,
broiled, pickled, raw, whole, sliced, or julienned. With "Okra,"
Virginia Willis provides "the key that unlocks the door of okra
desire" to okra addicts and newcomers to the pod alike.
Topping eight feet, with gorgeous butter-yellow flowers that ripen
into the plant's signature seed-filled pods, okra has a long
association with foodways in the American South. But as Willis
shows, okra is also an important ingredient in cuisines across
Africa, Asia, and Latin America. Featuring gardening tips, a
discussion of heirloom varieties, and expert cooking directions
(including a list of "top ten slime-busting tips"), "Okra"
brilliantly showcases fifty delectable recipes: twenty-six southern
dishes, ranging from Southern-Style Fried Okra to Gulf Coast
Seafood Gumbo, and twenty-four authentic global dishes, from
Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork
with Yellow Rice, Okra, and Annatto Oil.
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